Cheese and Spinach Stuffed Portobellos
40 mins (prep 10, cooking 30)
15 ingredients
6 servings
"Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps. . . Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce." Note: After making this dish, I have changed the recipe slightly from the original (increased it to 6 mushrooms from 4, added garlic and chives, then mozarella on top instead of parmesan. If you like spicy stuff, I would recommend adding a few crushed red pepper flakes to the marinara sauce. Recipe from Eating Well.

Categories:  <-60-mins , time-to-make ,
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Serving Size (2.95 g)
Servings 6
Amount per Serving
Calories 0.96 Calories from Fat 0.18
% Daily Value *
Total Fat 0.02g 0.15%
Saturated Fat 0.01g 0.27%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.31mg 0.08%
Total Carbohydrate 0.2g 0.39%
Dietary Fiber 0.15 g 3.72%
Sugars 0.01 g %
Protein 0.09g 1.13%
Vitamin A 3.06IU% Vitamin C 0.0mg%
Calcium 9.2mg% Iron 0.37mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large portobello mushroom caps, seasoning salt, fresh ground pepper, part-skim ricotta cheese, finely chopped fresh spinach, minced garlic cloves, finely shredded parmesan cheese, finely chopped kalamata olives, minced chives, prepared marinara sauce, shredded mozzarella cheese